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Masters Degrees in Food Hygiene, Ireland

We have 5 Masters Degrees in Food Hygiene, Ireland

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Food is necessary for human survival, is an important source of pleasure, and plays an enormous role in the global economy. Microbes play an essential role in food preservation and safety, food for health and food biotechnology. Read more
Food is necessary for human survival, is an important source of pleasure, and plays an enormous role in the global economy. Microbes play an essential role in food preservation and safety, food for health and food biotechnology. These are growing areas in all global economies. UCC Microbiology has established a global reputation in food microbiology, based on its research profile and the impact of its graduates in the food industry.

This course covers the breadth of classical and modern food microbiology, including food safety and spoilage; food fermentation; food biotechnology; hygienic production of food; the impact of diet on health; the molecular mechanisms of infectious microbes and the role of the gut microbiota in human health. Students may also wish to take advantage of the limited number of optional industry placements which are available on this course for the research dissertation.

Visit the website: http://www.ucc.ie/en/ckr19/

Course Details

The MSc in Food Microbiology is a structured one-year full-time course which includes a six-month lab-based research dissertation. The aim of this course is to educate you to an MSc level in food microbiology, emphasising areas in which UCC engages actively in research, e.g. food biotechnology, food fermentations, food safety, food for health.

The course will give you the knowledge and skills to contribute to Irish and international food industries. Modules will be chosen with the approval of the Programme Board depending on your background.

After completing this course you will have:

- advanced theoretical education and practical training in the area of food microbiology
- greater knowledge and understanding of current issues in food microbiology
- laboratory research practice in food microbiology
- knowledge from different aspects of food microbiology and formulation of appropriate judgements on scientific research
- ability to survey scientific literature at a professional level
- knowledge, understanding and problem-solving skills to address practical issues in the food industry and work there at management level.

Further details on the content and modules are available on the Postgraduate College Calendar - http://www.ucc.ie/calendar/postgraduate/Masters/food/page06c.html


Lectures and workshops are conducted between 9am and 6pm (Monday to Friday). Up to 138 lecture hours with approximately 70 additional directed study/reading hours can be expected. There are 38 hours of laboratory practicals/workshops, which may be carried out as half-day or full-day workshops. Students also complete a six-month lab-based research dissertation on a topic in the area of food microbiology, performed under the supervision of a member of staff and in some cases co-supervised by collaborating research centres. The project aims to enhance your laboratory skills and critical abilities in identifying, analysing and solving problems in scientific research and to develop your skills in communicating your results.

Placement and Study Abroad

Some placement opportunities exist for research projects to be carried out in collaboration with industry partners or at the Teagasc Food Research Centre, Moorepark in Fermoy.


The course uses a variety of assessment methods. Most modules are assessed by in-term continuous assessment and/or end-of-year examinations. In-term exams can be either multiple choice type questions (MCQs) or written papers (normally 1.5h duration). Most modules include assignments, dissertation and reports as part of the assessment methodology. Modules that contain workshop/practical components are also assessed using written reports/assignments. The laboratory research project is assessed by a combination of laboratory performance, written report and oral presentation. The research project (MB6007) is written up in the form of a dissertation and approved by an external examiner.


The MSc in Food Microbiology is designed to equip graduates to work in a range of management, research and innovation roles within the Irish and international food, beverage and associated industries. Graduates will be in a position to support new product development, innovation and quality assurance functions in the dairy, meat, consumer foods, soft and alcoholic beverages and food ingredients sectors. Graduates will also be equipped to work in a range of other areas such as contract food-testing laboratories, the regulatory and consumer protection sectors. Graduates also have the option of proceeding to further studies at PhD level.

How to apply: http://www.ucc.ie/en/study/postgrad/how/

Funding and Scholarships

Information regarding funding and available scholarships can be found here: https://www.ucc.ie/en/cblgradschool/current/fundingandfinance/fundingscholarships/

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Carotenoids (i.e. lutein [L], zeaxanthin [Z] and meso-zeaxanthin [MZ]) exhibit anti-inflammatory, antioxidant, and optical properties that are believed to support human health and function. Read more

Carotenoids (i.e. lutein [L], zeaxanthin [Z] and meso-zeaxanthin [MZ]) exhibit anti-inflammatory, antioxidant, and optical properties that are believed to support human health and function. These and other nutrients are present in livestock i.e. chicken, pork and beef. The presence and concentration of such nutrients can be used to assess the health of the animals and assess the conditions that animals were exposed to during farming. FAME analysis by GC would identify higher levels of unsaturated fatty acids in meat products (Unsaturated fatty acids are known to have an adverse impact on human health). Also, the protein level and amino acid composition can be characterised, to identify proline and phenylalanine concentrations which also have implications in human health. In combination, these analytical techniques could be used to assess the impact of environmental factors on animal health, and the nutritional benefits of eating higher quality products can be determined. This analysis would be able to identify the quality of agricultural products and/or environments and their potential impact on animal health and the health of the consumer.

Further information

These projects are funded under the President’s Research Fellowship Programme of the Institute, with the college fees and research materials and consumables covered. A small student stipend will also be provided. The successful candidates will work in the enviroCORE, which is the Institute’s environmental research centre, in a team of research supervisors and postgraduate students.

Applicants should have a primary honours degree (Level 8) in an appropriate discipline (Biosciences, Microbiology, Genetics, Biology, Bioinformatics, Zoology, Environmental Science etc.). They must also hold a minimum of a Second Class Honours Grade 1 (2.1) undergraduate degree. The successful candidates are expected start in the postgraduate positions no later than September 2018.

To apply for a President’s Research Fellowship Scholarship, please email with the title(s) of the project being applied for, a CV and a statement (c.500 words) as to why this project is of interest to you. If applying for more than one research project, please list them in your order of preference.

Closing Date: Monday 5th June 2018

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